A cupping score is a numerical rating, typically ranging from 0 to 100, assigned to coffee after it has been evaluated during a cupping session. This score reflects the quality of the coffee based on various factors, including aroma, flavor, acidity, body, balance, and aftertaste. A score of 80 or above is considered to indicate specialty coffee.
1. Fragrance/Aroma
• The smell of the coffee grounds (dry) and brewed coffee (wet).
• Notes can include floral, fruity, nutty, or earthy tones.
2. Flavor
• The overall taste profile, including specific notes like chocolate, citrus, or berry.
• Focuses on the coffee’s character and uniqueness.
3. Aftertaste
• The lingering taste left on the palate after swallowing.
• A long, pleasant aftertaste often indicates high quality.
4. Acidity
• Refers to the coffee’s brightness or liveliness (not sourness).
• Often described as crisp, wine-like, or smooth.
5. Body
• The tactile sensation or mouthfeel of the coffee, such as light, medium, or heavy.
6. Balance
• How well the coffee’s flavors, acidity, and body work together.
• A balanced coffee has no overwhelming or missing characteristics.
7. Sweetness
• Natural sweetness, often associated with ripe coffee cherries.
• Indicates proper harvesting and processing.
8. Uniformity
• Consistency of flavor across multiple cups during cupping.
9. Clean Cup
• The absence of any defects or off-flavors.
10. Overall
• The grader’s personal impression of the coffee, including its uniqueness and quality.
Scoring Breakdown:
• 90–100: Outstanding
• 85–89.99: Excellent
• 80–84.99: Very Good
• Below 80: Not specialty-grade
This detailed scoring ensures transparency and highlights a coffee’s unique characteristics. It also helps customers understand what makes a coffee exceptional.